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Thursday, March 13, 2014

Aloo Paratha | Punjabi Aloo Paratha Recipe

When I think of Paratha, the first and foremost that comes to my mind is Aloo ka Paratha (Stuffed Potato Paratha aka Alu Paratha). Among all the Paratha varieties, I like this classic Aloo Paratha the most .I don't like the thinly rolled, lean looking parathas which we get in south,in fact it doesn't give any satisfaction of eating a Paratha.I love the parathas when it is made in typical Punjabi style-where the Parathas are made plumpy and loaded with fresh and simple spices.However, I do not add more butter or ghee to the parathas as the Punjabi's do,but if you are not bothered about calories, you can go a bit easy on ghee/butter,it tastes really delicious.I was amazed to see how my Punjabi friend served the ghee roasted Aloo parathas with a tub of butter on the breakfast table.

The mixture of mashed potatoes makes the Aloo paratha extremely soft and the fresh spices and butter/ghee add an extra taste to it.I like to add coarsely crushed coriander seeds instead of coriander powder to the potato stuffing and also use larger quantities of ginger and green chillies in the recipe as I am fond of that masaledar taste.

Add little water(if needed) and knead it into a smooth and soft
dough.The dough should be slightly softer than the regular chapati dough
for parathas as it will not only make easy to stuff the filling it will
help in easy and even rolling of parathas.

Apply oil on top of the dough and cover it and keep it aside for at least half an hour.

Pinch the dough and take a big size lemon sized dough and place the dough in your left hand palm.

Dip your right hand fingers in the flour and try to make a cup
shape(which can hold 3-4 tbsp filling) out of the dough by moving your
fingers pressing with the thumb in the center.Take care that the edges
should be slightly thinner and in the center it should be thick.

Fill the cup with 3-4 tbsp filling and seal the two sides of the
dough(it would look like Karanji now) and gently press the corners to
get a big round ball out of it.See the pictures for better idea.

If you stuff the filling in the dough in this way you will get
evenly filled paratha and it also forms like pocket.If you find all the
above process bit difficult,you can easily roll a 3" circle out of the
dough and place the filling in the center and pleat the dough and seal
it by gathering the dough around the edges.

Slightly flatten the dough(stuffed with filling) with hands and dip
it in the wheat flour and gently roll it to a 6" disc of 1/2"
thickness.You should not apply more pressure while rolling,so roll it
gently.If you apply pressure the stuffing would come out.

Flip it on to a hot tawa and fry it until you see bubbles.

Turn it and apply oil/ghee and fry and then turn and apply oil/ghee on the other side.Roast until you get golden colored slightly crisp parathas.Mine got bit over roasted as I was doing multitasking at that time.

Fry the parathas on both sides until you get crisp brown patches on both sides.

Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as much info as I can at the moment. Thanks for sharing.